Writings and Travels of Lina Em
Yay, it’s Friday!
Normally, at work, there’s free lunch but by the time I get up to go check it out, it’s demolished. So I went prepared with a super simple salad that could be eaten cold, won’t be soggy, and wouldn’t make the office smell like a Prahok kitchen. I rather like the smell of prahok.
Continue reading “Day 6 Stir Fry Kale Quinoa”
I love citrus in salad but I wouldn’t say grapefruit is my favorite citrus. Blood orange or even tangerine are a better option with less bitter taste. However, grapefruits are very good to balance a very savory meal.
Since it was meatless Monday, I chose to cook MorningStar Farm’s Italian Herb Chik Patties, which are amazing but does have that savory chicken flavor.
Continue reading “Day 2 Grapefruit, Chickpea, and Quinoa Salad”
Most people know I hate salad. My mother never made us eat salad growing up. We had fresh vegetables and fruits or they were served within soup and stir fry. The concept of eating raw vegetables with dressings was entering foreign territory. When I first moved out of my mom’s house into college where the “salad bar” was the best that the school cafeteria could offer, I said to myself, “I’m not a rabbit. Why would I eat raw vegetables that taste like dirt?”
Okay, so I’m a little bias that Asian food does the best usage of vegetables and fruits. But it doesn’t mean that I haven’t tried some salads that have been phenomenal. It just took courage on my part to try them out.
Continue reading “Day 1 Strawberry Quinoa Kale”
This recipe was inspired when I went food shopping and I saw this giant fruit. Was it a grapefruit? No, it was something called pomelo. I’ve never had one before and it was so intriguing that I couldn’t resist not buying it.
Continue reading “Mixed Citrus Salad”
Finally, I made it through the chorizo! While making the lobster chorizo stir fry, I had several leftover ingredients. With those ingredients, I made a batch of chorizo pepper salad for lunch and dinner the next day.
Continue reading “Chorizo Pepper Salad”
After attending cooking class at Rustico where I learned how to make pine nut crusted branzino, I really wanted to create more dishes with that technique. I don’t have branzino but I always have a stash of tilapia around so I decided to make a simple dinner with those pine nuts thought in mind.
Continue reading “Baked Pine-nut Encrusted Tilapia”
Namtok means waterfall in Thai. Why then would a grill beef salad be called that? I’ve heard stories that the way the juices from the meat is cooked with the sauces looks like a waterfall, hence the name. In any case, I love having beef namtok in the summer. A filling cooling salad with taste!
Continue reading “Shrimp namtok”